Steam the asparagus and fiddleheads for 4 minutes or until crisp-tender. Drain and plunge them into ice water. When cool, drain again and pat dry. Refrigerate, covered, until ready to use.

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Whisk together the oil, vinegar, onion, mustard, tarragon, salt, and pepper. At serving time, make a bed of sorrel on a large platter. Arrange the asparagus and fiddleheads on it, drizzle with the vinaigrette, and sprinkle with hazelnuts. Garnish with violets.

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